Barbecue Chicken
Servings
8Serving size
4 ounces chicken with 1/4 cup sauceThis recipe can be multiplied and leftovers are delicious.
Serve with French Fries or Red Potato Salad or Roasted Corn on the Cob
AND
Serve with Caesar Salad or Cole Slaw or Confetti Corn Salad or Parsnip French Fries
Ingredients
| 1 cup Low sodium ketchup |
| 1/4 Cup Apricot preserves |
| 1/4 cup packed Light brown sugar |
| 1/2 cup Apple cider vinegar |
| 1 Tbsp. Worcestershire sauce |
| 2/3 Tbsp Water |
| 1/8 tsp. Tabasco sauce |
| 1/8 tsp. Garlic powder |
| 1/2 tsp. Ground mustard |
| 1 tsp. Chili powder |
| 1 tsp. Paprika |
| 1 tsp., ground Black pepper |
| 32 ounces Boneless, skinless chicken thighs (8 4-ounce chicken thighs) |
Instructions
Heat grill to medium heat (approx. 350°F).
Dip chicken pieces in barbecue sauce and place on grill.
Turn frequently, spreading the rest of the sauce on the chicken as it cooks.
Serve this recipe with one of these starch side dishes.
French Fries
Place the water in a large sauce pan over high heat. While the water is coming to a boil, peel and cut the potatoes into 1/4 inch by 1/4 inch strips. When the water begins to boil reduce the heat to a simmer and add the baking powder while stirring…
Red Potato Salad
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. Cut the potatoes…
Roasted Corn on the Cob
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Confetti Corn Salad
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
Parsnip French Fries
Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Barbecue sauce is a funny thing. Religion for some and with good reason. The complexities of making a good sauce are debated endlessly. This recipe relies heavily on the brown sugar and jam to create a caramelized glaze on whatever you decide to use it on.
Sugar adds calories, plain and simple. If you are really watching calories there are a lot of sauces out there with fewer calories that are actually pretty low in sodium. I use them actually more often than I make my own. I look for ones that are low in both calories and sodium. One of my recent favorites is Arriba!® Fire Roasted Chipotle Bar-B-Q Sauce. Full of flavor, 1/4 cup has only 20 calories and only 300 mg.